Alfalfa product.



MARK G. RICH, OF HOT SPRINGS, SOUTH DAKOTA.

ALFALFA PRODUCT.

Specification of Letters Patent.

Patented Aug. 25, 1914.

No Drawing. Application filed November 28, 1911, Serial No. 662,919.Renewed June 22, 1814. Serial No. amass.

To all whom it may concern Be it known that I, MARK C. RICH, a residentof Hot Springs, in the county of Fall River and State of South Dakota,have invented certain new and useful Improvements in Alfalfa Products,of which the following is a full, clear, and exact description.

The invention relates to the manufacture of food products from alfalfa.This materialha's long been recognized as a good food for cattle orstock because of its tissuebuilding properties, but has not been usedfor human food because it was not palatable as usually treated orprepared for stock or cattle.

In the preparation of alfalfa as a food for cattle or stock, itisusually left to grow until it is, and is cut when, about 30 to 35 daysold and is about half in bloom. At this stage of its growth, the alfalfais about 20 to 24 inches high, and is woody, fibrous, somewhat hard andis of such character that it has not been considered desirable for humanfood.

By experiments, I have discovered that if alfalfa is harvested andtreated as hereinafter set forth, it may be utilized in the preparationof foods for human consumption, and may be rendered both palatable anddigestible.

According to the present improvement, the alfalfa is cut, when it isfrom 8 to 12 inches high and approximately 14 days old,

and before it has become woody, fibrous, and

hard, as compared with its condition when it is about 30 to 35 days oldand approximately from 20 to 24 inches high. By cutting the alfalfa atthe earlier stage pointed out, the products made therefrom will lack theproperties which have made it desirable for human consumption. Thealfalfa is out about 4 inches above the ground leaving about 4 inchesstubble. As it'is cut by a mower it is caught in baskets and depositedin small bunches of about a bushel each. and laid on the stubble whereit is permitted to remain for about 24 hours and during that period. theair will circulate through the bunches, and the leaves of the alfalfawill wilt nd the stems will be partially dried so that about one half ofthe inherent moisture in the alfalfa will be removed. Thi treatment ofalfalfa which has been cut at the stage pointed out, sweetens the odorof and partially cures the alfalfa. Next, the alfalfa is gathered andstored very loosely in layers or on racks and subjected to artificialheat of approximately 150 degrees Fahrenheit, from 3 to 7 days. Thistreatment prevents bleaching and causes the alfalfa to retain itsdesirable flavor or aroma and remain light green in color. The period inwhich the alfalfa is subjected to artificial heat is varied according tothe amount of moisture in the alfalfa and the weather.

The alfalfa after it has been dried, is then ground. This product maythen be used in the preparation of different foods or beverages forhuman consumption. Next, two a parts of this ground green alfalfa ismixed together with one part of ground Wholewheat and enough molasses tocohere together. The latter renders the ground whole-wheat and alfalfacoherent, and after being mixed together, is roasted in an oven forabout 30 minutes to one hour, until it has become dark brown. In thisroasting, the material is formed into a cake, which is next broken up orgraulated. This granulated material may be boiled with water to producea palatable beverage for human consumption which has a flavor somewhatsimilar to COITGG and in which the food-values of the alfalfa areretained.

The invention is not to be understood as restricted to the preciseprocess and proportions mentioned, since these may be modified withinthe scope of the appended claims, without departing from the scope andspirit of the invention.

Having thus described the invention, what I claim as new and desire tosecure by Letters Patent, is:

1. That improvement which consists in grinding alfalfa which is freefrom woody fiber and mixing it with ground wheat.

2. That improvement which consists in cutting alfalfa before it hasbecome woody and fibrous, then drying it, grinding it,'m1xing it withground wheat and a saccharine material, and then roasting the mixtureuntil it is brown.

' 3. That improvement which consists incutting alfalfa before it hasbecome woody and fibrous, partially curing it in the field 4- Thatimprovement which consists in cutting alfalfa before it has become Woodyand fibrous, partially curing it in the field, then grinding it, thendrying it by artificial heat to prevent bleaching, then mixing it withground Wheat and a saccharine material, and then roasting the mixture.

5. An alfalfa product containing alfalfa. which is free from woody fiberand ground I wheat.

6. A dry ground alfalfa product containing alfalfa and ground wheatroasted to- 15 gether. y

7. A dry ground alfalfa product containingalfalfa, ground Wheat and asaccharine material roasted together.

Signed at Chicago, Illinois, this 28th day'20 of October, A; D. 1911.

MARK C. RICH.

Witnesses: I

FRED GERLAOH, F. W. BoWEn.

